These Samoa Cookie Bars are my favorite Girl Scout cookies’ version of a Samoa Cookie Bar. Three of my favorite flavors are in this tasty treat – caramel, Chocolate, and coconut. They’re perfect. While home-made Samoas cookies are spot-on for taste and texture, I do not put them in the ‘fast and easy’ category of dessert compared to the real deal.
Ingredients:
For Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
For Toppings:
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (you can use chocolate chip)
Directions:
1. Preheat the oven about 350 degrees F. Grease lightly a 9 to 13-inch pot or line a parchment paper.
2. In a big bowl, cream sugar and butter together to make them fluffy, then beat in egg and vanilla. At low speed, beat the flour and salt gradually to crumple like wet sand. The dough doesn’t have to stick together. Pour the crumbly dough and make sure that it is placed into an even layer.
3. Bake until the base is set and edges are lightly browned for about 20-25 minutes. Before adding the toppings, cool completely on a wire rack.
4. Preheat the oven about 350 spread coconut evenly (preferably with sides) on a parchment-lined baking sheet toast for 20 min. and stir every five minutes or until the coconut turned golden. Cool in the baking sheet and stir often. Set aside.
5. Wrap off the caramels and add milk and salt to a large microwave-safe bowl. Cook 3-4 minutes high to help melt the caramel. Fold the toast with a spatula.
6. Put all over the shortbread base dollops of the topping. Spread it into one layer with the spatula. Allow topping to cool.
7. When chill, cut into 30 bars with either a large knife or a pizza cutter.
8. Melt the chocolate in a tiny bowl after cutting the bars. In 45 seconds, heat and blend thoroughly to prevent sparkling melted chocolate. Then dip into the chocolate the base of every bar and put on a clean wax piece. Transfer all the chocolate remaining into a tube or ziplock pouch, snip the corner and drop the chocolate bar.
9. Before storing in an airtight container, let chocolate set completely.
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